Sweet Pickled Carrots
2 pounds carrots, 1/8" slices (I use all organic)
1 medium onion, finely sliced
5 cloves garlic, finely sliced
2 cups water
3/4 cup vinegar of your choice (recommend 2 parts rice vinegar and 1 part ume plum vinegar)
3/4 cup sugar
1 1/2 teaspoons salt
1. Blanch carrots in boiling water for 5 minutes. Drain carrots and add to onions and garlic in glass jars or plastic container.
2. Meanwhile, add water, vinegar(s), sugar and salt to a saucepan over high heat. Bring to a boil and ensure sugar has been completely dissolved.
3. Pour hot liquid over vegetables. Let cool to room temperature then store in refrigerator.
*Note -If using stronger vinegars such as red wine vinegar, you may want to adjust to amount to your taste so it won't be overpowering.